|Mostaccioli||6 Pound (Uncooked)|
|Chopped green peppers||2 Cup (32 tbs)|
|Quinons||1 1⁄4 Pound, chopped|
|Bacon fat/Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||140 Ounce (17 1/2 Cups Or 5 Cans Of 28 Ounce Each)|
|Unsifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Pound, grated|
Cook mostaccioli according to package directions; drain.
Meanwhile, cook green peppers and onions in bacon fat or vegetable oil until tender, but not brown.
Put tomatoes through a sieve.
Add flour to vegetables and stir until smooth.
Add tomatoes; cook and stir until thickened.
Add salt, sugar and cooked mostaccioli.
Heat to serving temperature over low heat.
Serve sprinkled with grated cheese.